Recipe courtesy of Max's Wine Dive
Recipe courtesy of Max's Wine Dive
Watch how to make this recipe.
Max's Fried Chicken
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- Level: Easy
- Total: 23 min
- Prep: 10 min
- Cook: 13 min
- Yield: 8 pieces chicken
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 354
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 10 g
- Cholesterol
- 28 mg
- Sodium
- 306 mg
- Level: Easy
- Total: 23 min
- Prep: 10 min
- Cook: 13 min
- Yield: 8 pieces chicken
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 354
- Total Fat
- 23 g
- Saturated Fat
- 3 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 10 g
- Cholesterol
- 28 mg
- Sodium
- 306 mg
Ingredients
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Directions
- In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.
- In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.
- Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.
